Dried Jew’s Mallow

So now you know too!!!

I had absolutely no idea what this is. However they seem to stock loads of boxes of this in Giant Supermarket in the Hyatt Mall. If you are a fan of Jew's Mallow then hurry down there now while stocks last.

This is described in Wikipedia as follows. So if you did not know what this was either, now you know!!!

The leaves of Corchorus have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of mallow-leaves stew with rice are a well-known Middle Eastern cuisine. The leaves of Corchorus are rich in beta-carotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.

Corchorus olitorius is used mainly in the cuisines of southern Asia, the Middle East, and North Africa, Corchorus capsularis in Japan and China. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The seeds are used as flavouring, and a herbal tea is made from the dried leaves.

In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables. Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish. It is featured in cuisines from Lebanon, Palestine, Syria, Jordan and Tunisia. In Turkey and Cyprus, the plant is known as molohiya and is usually cooked into a kind of chicken stew.

In Nigerian cuisine, especially amongst the Yoruba's, it is commonly used in a stew known as ewedu, a condiment to other starch-based foods such as amala. In Sierra Leone it is known as krain krain (or crain crain) and is cooked as stew. The stew is usually eaten with rice or foofoo (a traditional food made from cassava).

In India, it is locally known as nalta sag. It is a favourite food during the summer months, especially in Sambalpur and the western part of Orissa. Usually it is lightly sautéed and eaten along with rice or rice gruel.

In the Philippines, C. olitorius is known as saluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots.

In Kenya, it is used as a leafy vegetable consumed as a traditional (non-fried) stew in accompaniment with starchy foods like ugali, and is called murere or murenda.